Italian Cream Cupcakes With Lemon Curd Filling And Lemon Buttercream, With A Sugar Cookie Decoration On Top

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5 x eggs – separated at room temperature

2 cup superfine sugar

1 stick unsalted butter

1/2 cup trans-free shortening

1 tsp salt

zest of 1 medium lemon

1 tsp vanilla extract

1 tsp baking soda

1 cup buttermilk

2 cup cake flour

2 large eggs

7 large egg yolks

1 cup plus 2 Tbsp sugar

zest of 1 lemon

3/4 cup strained fresh lemon juice

1/2 stick butter

6 x egg yolks

1/2 cup fresh lemon juice

1/2 tsp salt

1/2 cup plus 2 Tbsp sugar

3 1/2 stick butter – cool but not cold

1 x vanilla bean

1/2 tsp vanilla extract

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